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Spicy Shrimp Rice Bowls Recipe

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4.3 from 14 reviews

A flavorful and vibrant Spicy Shrimp Rice Bowl featuring tender shrimp cooked in a spicy, tangy sauce, served over fluffy rice with fresh vegetables and a creamy spicy mayo. Perfect for a quick, satisfying 30-minute meal packed with bold flavors and colorful toppings.

Ingredients

Shrimp and Sauce

  • 8–10 oz fresh raw shrimp (or thawed frozen shrimp)
  • Salt and pepper (to taste)
  • 1–2 tsp light sesame oil or avocado oil
  • 1 ½ TBSP low-sodium soy sauce (gluten-free or regular)
  • 1 ½ TBSP sweet chili sauce
  • 1 TBSP Sriracha (plus extra for topping)
  • 1 clove garlic (peeled, smashed, and minced)
  • ½ tsp freshly grated ginger
  • ¼–½ tsp crushed red pepper flakes (to taste)

Rice and Vegetables

  • 2 cups cooked rice
  • 1 English cucumber
  • 1 cup shelled edamame (steamed)
  • 1 jalapeño pepper
  • 2 TBSP fresh cilantro leaves
  • 1 cup shredded carrot
  • ¼ cup sliced green onion

Toppings and Extras

  • Sriracha chili sauce (for toppings)
  • Toasted sesame seeds (for topping)
  • Spicy mayo (for topping):
    • ¼ cup mayo
    • 2–3 TBSP Sriracha chili sauce (to taste)
  • Optional garnishes: garlic chili oil, snow peas or snap peas, bean sprouts, spicy sriracha green beans, sautéed mushrooms, bell pepper, pickled red onions, fresh pickled veggies, radish, nori

Instructions

  1. Prepare the shrimp: Clean and peel the shrimp, defrosting if needed. Pat dry and season with salt and pepper to taste.
  2. Cook the rice: Prepare 2 cups of cooked rice using your desired method—stove, rice cooker, pressure cooker, or use pre-cooked rice. Aim for 1 cup cooked rice per bowl.
  3. Make the sauce: In a small bowl, whisk together soy sauce, sweet chili sauce, Sriracha, minced garlic, grated ginger, and crushed red pepper flakes. Set aside.
  4. Prepare spicy mayo: Whisk together mayonnaise and Sriracha until you reach your preferred spice level. Set aside.
  5. Prep the vegetables: Steam edamame if needed, thinly slice the cucumber, slice the jalapeño, and shred carrots if using whole carrots.
  6. Cook the shrimp: Heat sesame or avocado oil in a pan or high-sided skillet over medium heat. Add shrimp and sauce, allowing it to simmer uncovered for about 3-4 minutes, stirring occasionally, until shrimp are opaque and slightly curled, and the sauce thickens.
  7. Assemble the bowls: Start with a base of cooked rice, then add cucumber, jalapeño, shredded carrot, steamed edamame, and the saucy shrimp.
  8. Add toppings and serve: Drizzle spicy mayo over the bowls, sprinkle with toasted sesame seeds and sliced green onions, and add extra Sriracha if desired. Enjoy immediately.

Notes

  • For a lighter bowl, substitute half the rice with shredded lettuce.
  • Adjust the amount of crushed red pepper flakes and Sriracha to control spiciness.
  • Feel free to add optional garnishes like pickled red onions, sautéed mushrooms, or radish for extra texture and flavor.
  • Use gluten-free soy sauce to make this recipe gluten-free.
  • Leftover rice works perfectly to speed up preparation.

Find it online: https://lauracooks.com/spicy-shrimp-rice-bowls-recipe/